Milk Bar Pumpkin Pie Recipe
A whimsical take on traditional pumpkin pie, featuring a creamy filling with warm spices and a crunchy, flavorful crust.
Ingredients
For the Crust:
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
- 1/2 teaspoon salt
For the Filling:
- 2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the crushed graham crackers, sugar, melted butter, and salt. Mix until the crumbs are well-coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove and let cool.
Make the Filling:
- In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Add the cinnamon, ginger, nutmeg, cloves, and salt. Mix until all ingredients are combined.
Assemble the Pie:
- Pour the pumpkin filling into the cooled crust, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the filling is set and the edges begin to slightly puff up. The center may still have a slight jiggle.
Cool and Serve:
- Remove the pie from the oven and let it cool at room temperature for at least 1 hour. For the best flavor, chill in the refrigerator for a few hours before serving.
- Serve with whipped cream, if desired.
Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.
- For added flavor, consider adding a tablespoon of maple syrup to the filling.